Bushra Griffith
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in cheese-making to facilitate the proper formation of a firm curd. Traditionally, rennet was derived from the stomach lining of young ruminants, but today, most cheese is made using chymosin derived from bacterial sources. The type of rennet used in cheese-making can vary depending on the desired outcome and dietary preferences. Animal-derived rennet, for example, is better for aged cheeses as it lasts longer, while vegetable rennet can add bitterness if aged for too long. Fermentation-produced rennet, created through genetic engineering, is also widely used in contemporary cheesemaking due to its cost-effectiveness, reliability, and ability to minimize bitterness.
Characteristics of Rennet Used in Commercially Sold Cheese
| Characteristics | Values |
|---|---|
| Type | Fermentation-produced chymosin, also known as FPC |
| Source | Bacteria, fungi, or yeast |
| GMO | No GMO or GMO DNA |
| Commercialization | Trademarked and commercialized by companies like Chr. Hansen and DSM |
| Market Share | 90% global market share for rennet as of 2017 |
| Benefits | Higher production yield, better curd texture, reduced bitterness |
| Form | Liquid, powder, tablet, or paste |
| Strength | Animal-derived liquid rennet is typically sold at 200 IMCU per ml |
| Vegetarian | Suitable for vegetarians |
| Taste | No residing taste, indistinguishable from animal rennet |
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What You'll Learn
Natural rennet: derived from plants or animals
Natural rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It has traditionally been used to separate milk into solid curds and liquid whey in the production of cheese. The key component of rennet is chymosin, a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes such as pepsin and a lipase.
Animal rennet is derived from the stomachs of ruminants like cattle, goats, and sheep. The traditional method of harvesting animal rennet involves dicing and soaking the cleaned and dried stomach in a solution of salt water or whey, along with vinegar or wine to lower the pH. After filtering the solution, the crude rennet that remains can be used to coagulate milk. Animal rennet is typically preferred for making longer-aged and hard cheeses as it contains pepsin, which helps break down proteins during storage. However, animal rennet is not suitable for vegetarians as it involves the slaughter of animals.
Plant rennet, on the other hand, is derived from plants like nettles, thistles, ground ivy, dried caper leaves, figs, and artichokes. It serves as a vegetarian-friendly alternative to animal rennet. The use of plant rennet for cheese-making is a newer technique compared to animal rennet. However, it may not be suitable for long-aging cheeses as they can develop a bitter taste over time.
The type of rennet used in commercially sold cheese varies. While animal rennet has been traditionally used in artisanal cheese-making, most store-bought cheeses today use vegetable rennet or fermentation-produced chymosin (FPC). FPC is a genetically engineered alternative to animal rennet, produced by introducing rennet genes into bacteria, fungi, or yeasts. It is a commercially viable option due to its efficiency, higher yield, and better curd texture.
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Animal rennet: better for aged cheeses
Animal rennet has been used in cheesemaking for centuries. It is derived from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves, and it is a byproduct of veal production. The enzymes in animal rennet, such as chymosin, pepsin, and lipase, help calves digest their mother's milk. These enzymes also act on the proteins in milk to trigger coagulation, separating milk into solid curds and liquid whey, which is essential for making aged cheeses.
While animal rennet has traditionally been used in cheesemaking, today, less than 5% of cheese in the United States is made using this type of rennet. This is because animal rennet is difficult to source, as it can only be obtained through the butchering of calves. As a result, cheese makers have sought alternative sources of rennet, such as plants and microbial sources, to coagulate milk.
However, animal rennet still offers some advantages over other types of rennet. Firstly, it has a long track record of success and is generally easier to work with. It is particularly well-suited for making aged cheeses that require a firm curd structure. Additionally, animal rennet has a higher yield compared to other types of rennet, resulting in more cheese produced per unit of milk.
When choosing between animal and vegetable rennet, several factors should be considered. Animal rennet is a better option if you are not concerned about making vegetarian cheese or if your recipe specifically calls for animal-based rennet. It is also worth noting that animal rennet has a longer shelf life than liquid vegetable rennet, which typically lasts 4-6 months when refrigerated.
In conclusion, animal rennet is particularly suitable for aged cheeses due to its ability to form firm curds and its high yield. While it may be more challenging to source, animal rennet's long history of successful cheesemaking and ease of use make it a preferred choice for many artisanal cheese makers.
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Vegetable rennet: a vegetarian-friendly option
The use of rennet is essential in the cheesemaking process, as it helps to coagulate milk and form solid curds. While animal rennet, derived from the stomachs of calves and other ruminants, has traditionally been used, it is less common today due to ethical concerns and the availability of alternative sources of rennet.
Vegetable rennet, produced from plants, fungi, or microbial sources, offers a vegetarian-friendly option for cheese production. This type of rennet is created using microbial fermentation, allowing for the production of chymosin without the need for animal-derived ingredients. This process involves isolating rennet genes from animals and introducing them into bacteria, fungi, or yeasts, resulting in the production of recombinant chymosin during fermentation. The genetically modified microorganism is then removed, ensuring that the final product, known as fermentation-produced chymosin (FPC), does not contain any GMO or GMO DNA.
FPC has become the most popular choice for certified vegetarian cheeses, with over 90% of cheeses today using this type of rennet. It offers several advantages over animal or microbial rennet, including higher production yields, improved curd texture, and reduced bitterness. Additionally, cheeses produced with FPC can be certified kosher and halal, making them suitable for a wider range of consumers.
However, there are some concerns about the use of FPC in cheese production. One of the main concerns is the lack of long-term safety data on consuming GMO rennet. While FPC has been deemed safe and approved for food production in some countries, the regulatory status varies globally, and it may be subject to restrictions or prohibitions in other regions. Another concern is the presence of trace additives, such as sodium chloride or sodium benzoate, which may be undesirable to some consumers.
When choosing between animal and vegetable rennet for cheese production, it is essential to consider the type of cheese being made, the desired yield, and the target consumer base. While animal rennet has a long history of success and is generally easier to work with, vegetable rennet offers a viable alternative for creating vegetarian-friendly cheeses that cater to a wider range of dietary preferences and restrictions.
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Fermentation-produced rennet: cost-effective and reliable
The use of animal rennet in cheese production has been declining due to concerns about animal welfare, the desire for vegetarian-friendly cheese, and the inconsistent quality of animal rennet. As a result, cheese producers have turned to microbial rennet, also known as "vegetarian rennet," which is derived from bacterial sources and does not contain any GMO or GMO DNA. This type of rennet is produced through fermentation and offers several advantages over traditional animal rennet.
Fermentation-produced rennet, or FPC, is a cost-effective and reliable option for cheese producers. FPC was first introduced by the biotechnology company Pfizer and has since become the most widely used type of rennet globally, with a market share of 90% as of 2017. This type of rennet is produced through genetic engineering, where rennet genes from animals are introduced into bacteria, fungi, or yeasts to produce recombinant chymosin during fermentation. The genetically modified microorganisms are then killed, and the chymosin is isolated, ensuring that the final product does not contain any GMOs.
One of the main benefits of FPC is its standardization, which makes it a commercially viable alternative to animal or plant rennets. The quantity of FPC needed per unit of milk can be precisely controlled, resulting in a higher production yield and a more consistent product. FPC also provides a better curd texture and reduces bitterness in the final cheese product.
In addition to its cost-effectiveness and reliability, fermentation-produced rennet offers a longer shelf life than animal rennet and is less expensive. This extended shelf life makes it easier for cheese producers to manage their inventory and supply chain, further reducing costs and ensuring a consistent supply of cheese to consumers. The use of FPC also addresses concerns about animal welfare and vegetarian diets, as it does not involve the use of animal products.
While some consumers may have concerns about the use of genetic engineering in food production, it is important to note that the USDA has classified FPC as "not genetically engineered" according to its bioengineered food labeling regulations. This classification provides transparency and assurance to consumers who may have reservations about consuming genetically modified products.
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Rennet potency, source, and form vary by cheese type
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used to separate milk into solid curds and liquid whey during the cheese-making process. The potency, source, and form of rennet vary depending on the type of cheese being made.
The most common sources of rennet are animals and vegetables. Animal rennet is derived from the stomach lining of young ruminants, such as calves, goats, and sheep. It has been used in cheesemaking for centuries and is generally easier to work with. However, it is less common today, with less than 5% of cheese in the United States made using animal rennet. Vegetable rennet, on the other hand, is a newer product and technique. It is derived from plants such as cardoon thistle, artichokes, and nettles, which contain the enzyme rennin. The majority of store-bought cheeses use vegetable rennet, but many artisanal cheese makers prefer animal rennet.
Animal-derived rennet is typically sold in liquid form at a strength of about 200 IMCU (International Milk Clotting Units) per ml. Other forms of animal rennet include tablets, powders, and pastes. These forms are cheaper and have a longer shelf life but can be more challenging to work with. Vegetable rennet also comes in liquid form, but it may not last as long as animal rennet.
Fermentation-produced rennet is another option that is commonly used in contemporary cheesemaking due to its cost-effectiveness and reliability. This type of rennet is created through genetic engineering by manipulating the genes of a young ruminant to produce chymosin during fermentation. The genetically modified microorganism is then killed, and the chymosin is isolated, resulting in a product that is identical to animal-derived chymosin but produced more efficiently. Fermentation-produced rennet is also Kosher, Halal, and vegetarian-friendly.
The potency and form of rennet play a crucial role in the resulting cheese's texture and firmness. For example, softer cheeses like Brie benefit from loose curds, while harder cheeses like Romano require firmer curds. The type of milk used and the desired coagulation level will also influence the choice of rennet.
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Frequently asked questions
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in cheese-making to facilitate the formation of a firm curd.
There are two main varieties of natural rennet: animal and vegetable. Animal rennet is derived from the stomach lining of young ruminants like lambs, goats, and calves. Vegetable rennet is derived from plants such as cardoon thistle, artichokes, and nettles. A third type of synthesized rennet is produced through fermentation, creating a genetically modified microorganism that is later killed to isolate chymosin, a key component of rennet.
The type of rennet used depends on the desired characteristics of the cheese. Animal-derived rennet is better for aged cheeses as it lasts longer. Vegetable rennet is often used to produce vegetarian-friendly cheese. Fermentation-produced rennet is commonly used due to its ability to minimize bitterness and provide a higher production yield, better curd texture, and efficiency.
